Carne en Su Jugo
One of the highlights of any trip to Guadalajara should be the restaurant Karne Garibaldi. Their signature dish is Carne en su Jugo and one bite will make you a fan for life. It's somewhere between a soup and a stew. Accompanied by grilled onions, tortillas, and cilantro, it's a great dish that you don't see much on menus outside of Mexico. I was in lovely Stockton, California one day with my mother and found a pretty good version of it at La Fogata, but it had more tomatillos than I remember and it was good but not the end all version found at Karne Garibaldi.
The underrated cookbook author Marilyn Tausend offers her version in Savoring Mexico (Oxmoor House ISBN: 0848725891) which has no tomatillos and is seasoned with chipotle en adobo. In fact, it's not much like what I enjoyed in Guadalajara but it's so good, I've been making it regularly. This version is inspired by hers but I hope you won't stop here.
The success of this version of this dish depends on great meat stock.
- 1/2 pound of thin sliced bacon, the leaner, the better, finely chopped
- 1 pound of non-fatty beef such as sirloin tip or top round, sliced thinly and then chopped
- 4 cups beef stock or broth
- 2-3 chiles in adobo
- Salt to taste (but mind the bacon!)
- Pepper to taste
- 2 cups cooked, drained Flor de Junio or Vaquero Beans (save the pot liquor for poaching eggs or soup)
- 1/2 cup cilantro, chopped
- Green onions, grilled
- Fresh peppers (serrano or jalapeños)
- Quartered limes
- In a frying pan, slowly fry the bacon until done. Remove the bacon pieces with a slotted spoon and allow to drain on paper towels. Add the beef to the bacon drippings and sauté for about 2 minutes. Transfer the beef to a large, heavy pot.
- In a blender, place 1 cup of the stock with 2 (or 3) chipotles en adobo and blend well. Add to the pot with the beef and add the other 3 cups of stock, and the salt and pepper. Bring to a boil and then reduce to a low simmer for 20 minutes.
- Heat the beans in a saucepan and when warm, divide among individual serving bowls. Ladle the meat with its broth into the bowls and sprinkle with bacon and cilantro. Place some onions along the side of the bowl and pass the limes and peppers at the table.